CREAMY POLENTA WITH BRAISED GREENS AND POACHED EGGS
Provided by Bobby Flay
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the chile oil: Combine the chopped chiles, olive oil and 1/4 teaspoon salt in a small saucepan over low heat and cook 5 minutes. Remove from the heat and let cool completely. Transfer to a bowl, cover and refrigerate up to 1 week. (You will have about 1 1/4 cups chile oil.)
- Cook the polenta: Bring 3 cups cold water, the milk, 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a medium saucepan over high heat. Gradually whisk in the polenta; whisk constantly until the mixture is smooth and begins to thicken, about 5 minutes. Reduce the heat to medium low and simmer, stirring often, until tender and thickened but still creamy, about 30 minutes. Add more hot water as needed if the mixture seems too dry. Stir in the butter and cheese.
- Meanwhile, make the braised greens: Heat the olive oil in a large high-sided saute pan over medium heat. Add the onion and cook until softened, 4 minutes. Add the garlic and cook, stirring occasionally, until slightly golden brown, about 2 minutes. Add the greens, season with salt and pepper and toss. Reduce the heat to medium, stir in 1 cup water, cover and cook until wilted and soft, about 20 minutes. Remove the lid during the last 5 minutes to cook off any additional liquid. Stir in the red wine vinegar just before serving.
- Poach the eggs: Heat 3 cups water with the white vinegar until simmering in a large high-sided frying pan. Break each egg into a cup, then gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season with salt and pepper.
- To serve, spoon some of the polenta into bowls, top with some of the greens and a poached egg per bowl. Drizzle with the chile oil and garnish with the chopped parsley.
POACHED EGGS & POLENTA
Steps:
- Heat a lightly greased griddle over medium heat. Place polenta slices and bacon on griddle; cook 2-3 minutes on each side or until lightly browned. Remove and keep warm., Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk, cheeses and, if desired, sherry. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in spinach., For each serving, top two polenta slices with a slice of bacon and 1/4 cup sauce. Using a slotted spoon, lift egg out of water; place on sauce. Serve immediately.
Nutrition Facts : Calories 269 calories, Fat 13g fat (6g saturated fat), Cholesterol 213mg cholesterol, Sodium 788mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
POLENTA WITH CHORIZO & POACHED EGGS
Cook up this filling, comforting dish in just 30 minutes. It's an ideal choice for busy weeknights when you need a quick meal
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Heat a non-stick frying pan over a medium heat and add the chorizo. Cook for 5 mins or until starting to crisp. Stir through the chard and leave to wilt for 5-8 mins, then remove from the heat and set aside.
- Bring a pan of water to the boil, reduce to a simmer, then quickly stir the water with a wooden spoon to create a whirlpool. Once the whirlpool has almost completely subsided, crack an egg into the centre of it. Gently simmer for 3 mins, then remove with a slotted spoon. Set aside on a plate while you poach the remaining egg.
- Cook the polenta following pack instructions, then mix in the parmesan, oil, parsley and some seasoning. Spoon the polenta onto plates and top with the chorizo, chard and a poached egg.
Nutrition Facts : Calories 428 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.8 milligram of sodium
POACHED EGGS, POLENTA, AND MARINATED ARTICHOKES
Polenta's hearty whole grain makes an ideal foil for artichoke hearts in a quick marinade of spicy vinaigrette. The yolks play the role of silky sauce.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 10
Steps:
- In a bowl, combine artichokes, 2 tablespoons oil, vinegar, parsley, and pepper flakes. Season with salt and set aside.
- Bring milk and 3 cups water to a boil in a saucepan. Gradually add polenta and cook, stirring, until liquid is absorbed and polenta is tender, 18 to 20 minutes. Remove from heat and stir in remaining oil and Parmesan. Season with salt and pepper and cover. (If polenta becomes too thick, whisk in water by the tablespoon.)
- Fill a high-sided skillet with 2 inches water; bring to a boil, then reduce to a simmer. Crack one egg at a time into a teacup or small bowl and gently slide into simmering water. Repeat with remaining eggs. Cook until white is just set and yolk is still loose, 3 to 4 minutes. Remove eggs from water using a slotted spoon.
- Spoon polenta into serving bowls. Top with egg and sprinkle with artichokes.
Nutrition Facts : Calories 336 g, Cholesterol 217 g, Fat 17 g, Fiber 4 g, Protein 13 g, SaturatedFat 4 g, Sodium 309 g
POACHED EGGS ON ROUNDS OF POLENTA
The milk helps give this polenta a creamy texture and wonderfully rich taste. Use a nonstick pan when frying the polenta rounds.
Provided by Martha Stewart
Number Of Ingredients 10
Steps:
- Lightly butter a 9-by-13-inch baking dish. Set aside. In a large saucepan, combine milk, water, and salt. Bring to a boil and slowly sprinkle in cornmeal, whisking constantly to break up lumps. Cook over low heat, stirring constantly with a wooden spoon, for 15 minutes.
- Stir in butter, cheese, and pepper to taste. Pour into prepared dish, cover with plastic wrap, and refrigerate until firm (polenta can be refrigerated for up to 2 days).
- In a nonstick frying pan over medium heat, melt a small amount of butter. Using a 3-inch round cookie cutter or a large glass, cut out 10 circles of polenta. Cook until brown on both sides, about 3 minutes per side. Transfer to a baking sheet and keep warm in oven on lowest setting.
- In a large saucepan, bring about 3 inches of lightly salted water to a boil, then turn down to a bare simmer. One at a time, carefully crack eggs into a small shallow bowl, then gently slide into water. Poach two or three at a time for 3 to 5 minutes. Remove with a slotted spoon and drain well. Continue until all eggs are poached.
- On serving plates, top each polenta round with a poached egg; spoon a little Herb Beurre Blanc on top, sprinkle with chopped chives, and serve immediately.
More about "poached eggs on rounds of polenta recipes"
POACHED EGG OVER POLENTA WITH OLIVE-HERB PESTO FROM …
From thekitchn.com
Estimated Reading Time 4 mins
POACHED EGGS ON POLENTA - CRAVE NUTRITION
From cravenutrition.net
CREAMY OVEN-BAKED POLENTA RECIPE | ALEXANDRA'S …
From alexandracooks.com
POACHED EGGS WITH SUNCHOKES AND COMTé POLENTA RECIPE
From foodandwine.com
POACHED EGGS OVER POLENTA TOAST RECIPE — BITE ME …
From bitememore.com
POLENTA CAKES WITH POACHED EGGS & AVOCADO
From eatingwell.com
POACHED EGGS WITH POLENTA AND FRESH SALSA - FRAMED …
From framedcooks.com
POACHED EGGS (SHAKSHOUKA) AND POLENTA FRIES | BON POUR TOI
From bonpourtoi.ca
Servings 6Total Time 1 hr 10 minsCategory Main DishesCalories 388 per serving
TOMATO POACHED EGGS ON POLENTA | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 4Calories 275 per servingCategory Breakfast And Brunch
CREAMY POLENTA WITH MUSHROOM RAGOUT & POACHED EGG
From supermancooks.com
CHRISTMASY POACHED EGGS OVER GRILLED POLENTA RECIPE ON FOOD52
From food52.com
OVEN-ROASTED POLENTA WITH POACHED EGGS RECIPE | SIDECHEF
From sidechef.com
POACHED EGGS ON ROUNDS OF POLENTA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SPINACH POLENTA WITH MUSHROOMS, LEEK AND A POACHED EGG
From getcracking.ca
POLENTA ROUNDS WITH FRIED EGGS AND AVOCADO BEAN SALSA
From twopeasandtheirpod.com
RECIPE: EGGY, CRISPY POLENTA WITH TOMATOES & MUSHROOMS
From thekitchn.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
GRILLED POLENTA AND RADICCHIO WITH A POACHED EGG RECIPE | GOOP
From goop.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love